Rating: 4.5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light May 2001

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

    Advertisement
  • To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.

  • To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; sauté 8 minutes. Stir in corn; remove from heat.

  • Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork.

  • Place 2 cups spinach on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1/4 cup red bell pepper, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad.

Nutrition Facts

418 calories; calories from fat 40%; fat 18.8g; saturated fat 3.2g; mono fat 8.3g; poly fat 5.1g; protein 42.9g; carbohydrates 21.8g; fiber 7.8g; cholesterol 111mg; iron 6.1mg; sodium 549mg; calcium 163mg.
Advertisement